Is Rotisserie Chicken Healthy?

Healthy Diet Menu – Should it Include Rotisserie Chicken?

“Is Rotisserie Chicken Healthy?”

Two months ago I would have given a hearty “YES” as a reply to that question!

How healthy are you? (short quiz)....

If you look online, here is the top answer from Yahoo Answers:

Best Answer – Chosen by Voters
Chicken is chicken. Rotisserie chicken is just the way they cook it. So, yes, chicken is healthy.

or another answer:

Absolutely.

However, for it to be “healthy” you should remove the skin and stick with the white meat (breast) as the skin is almost entirely saturated fat and dark meat higher in calories and fat.

Rotisserie style chicken is probably the most health conscious method of cooking as it doesn’t add any additional oils, fats, or batters.

Even though rotisserie chicken has gotten glowing reviews – It can no longer be a part of our healthy diet menu!

I needed a break from all this cooking so we stop at a local supermarket chain after church to pick up a rotisserie chicken and vegetables.  It was delicious!

When we got home we made a salad and had the chicken for our protein requirement.  To top it off, it lasted through lunch the next day!

However the next day my son’s headache was much worse and he was down for the next three days.  The only new food was the rotisserie chicken.  But how could that be!?!?

It was chicken!

I called the store and after talking with several employees, they finally tracked down the box that the chickens were shipped to the store in and low and behold was the “less than 2%”.

Lesson learned – while my son is hyper sensitive, I have to make everything from scratch!  It requires a lot of work but the results are well worth it!

NOTE: The rotisserie chicken did not affect myself, my husband or my daughter.

Time to start getting the next meal ready… make sure you know what should be in your healthy diet menu – as you can see it is different for every family member.

Learn how to easily cook your own rotisserie chicken here.

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9 Responses to Is Rotisserie Chicken Healthy?

  1. Julie says:

    One of my favorite ways to eat chicken on salad is to grill it with some kind of rub, chop it into bite-sized pieces and keep it available in the fridge. Just make sure that your rub doesn’t have any “allergy foods” in it!

    • Going Green says:

      Julie, Do you grill chicken parts or the whole chicken? What is your favorite rub?

      • Julie says:

        I like to grill the chicken breasts, but sometimes I grill the thighs, too. I have used Montreal steak seasoning (McCormick), but you can make your own from scratch. There are lots of “copycat” recipes for it on the web. I like drizzle olive oil on the chicken, sprinkle the seasonings over it, and then grill it.

        • Going Green says:

          Thanks Julie! I now use sea salt, garlic powder, and onion powder as basic spices. (I love pepper but DD is “sensitive” to pepper.) We also use a lot of basil, oregano and curry – depending on the dish.

  2. Borami says:

    What was wrong with it?

    • Going Green says:

      The only thing wrong with the rotisserie chicken was the chicken preparation before it was sent to the store. The ‘brine’ used has substances that my son was sensitive to. At that time he was de-toxing and hyper-sensitive to everything. A year later and he is a bit more tolerant with some substances although we have not tried store rotisserie chicken.

      • Dave says:

        How on earth can a rotisserie chicken be ‘less than 2%” when I just bought one from the supermarket, at the meat off of a carcass that was about 8″ in length with real bones, real design to that of a chicken.

        Are you referring to a product used in the making of the rotisserie chicken or the chicken itself.

        How and why would a company go through that much effort to put chicken on the carcass and not be real.

        • Going Green says:

          Dave, I guess I wasn’t very clear on that. The “2%” refers to the ingredients in the brine compared to the overall content of the chicken. My point was that whatever was in the brine affected my son and at <2%, my son was hyper-sensitive! Does that clear it up?

          • Dave says:

            Thank you for clarifying. The way it read I was trying to figure out what I should of been concerned about.

            I probably eat chicken made that way probably 2-4 times a year, tops.

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